Guajillo-Spiked Pork-And-Potato Tacos Recipe

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Ingredients:

Serving

8 -10 medium dried guajillo chilies, about 2 oz., stemmed, seeded and torn into flat pieces
water
4 -6 ripe plum tomatoes, about 12 oz., roughly chopped
3 large garlic cloves, roughly chopped
1 1/2 tbsp vegetable oil or 1 1/2 tbsp rich-tasting pork fat
1 -1 1/2 lb lean boneless pork butt , shoulder cut into 1/2-inch cubes
3 cups water
1 tsp salt, plus more , to taste
4 medium boiling potatoes, such as red skinned, about 1 lb. total, cut into 1/2-inch cubes
3 tbsp chopped fresh cilantro
12 -16 corn tortillas, warmed

Directions:

To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you’ll hear a slight crackle when you press them down, but you shouldn’t see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4334.08 Kcal (18146 kJ)
Calories from fat	1967.99 Kcal
		% Daily Value*
Total Fat	218.67g	336%
Cholesterol	56.69mg	19%
Sodium	506.89mg	21%
Potassium	797.1mg	17%
Total Carbs	480.79g	160%
Sugars	367.42g	1470%
Dietary Fiber	63.68g	255%
Protein	79.68g	159%
Vitamin C	21.5mg	36%
Vitamin A	1mg	34%
Iron	21.4mg	119%
Calcium	106.3mg	11%

Amount Per 100 g
Calories	980.96 Kcal (4107 kJ)
Calories from fat	445.43 Kcal
		% Daily Value*
Total Fat	49.49g	336%
Cholesterol	12.83mg	19%
Sodium	114.73mg	21%
Potassium	180.41mg	17%
Total Carbs	108.82g	160%
Sugars	83.16g	1470%
Dietary Fiber	14.41g	255%
Protein	18.03g	159%
Vitamin C	4.9mg	36%
Vitamin A	0.2mg	34%
Iron	4.9mg	119%
Calcium	24.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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